No holiday is complete without a chocolate treat! This cream pie not only offers that sweet chocolate flavor, it also gives you a serving of veggies. The acorn squash based filling sets up perfectly and results in a creamy texture. Not to mention, it’s filled with fiber and nutrients. If you’re in charge of making the pies for the holiday, opt for this 100% whole-food plant-based treat alongside a plant-based apple and pecan pie.

Chocolate Creme Pie [Vegan]


Cooking Time




For the Crust:

  • 2 cups rolled oats
  • 10 pitted deglet dates (approximately 1/2 cup)
  • 1/3 cup water
  • 2 tablespoons ground flax
  • 1/4 cup raw almonds (or other nuts)
  • 1 teaspoon vanilla extract
  • dash salt

For the Filling:

  • 1 large acorn squash, cut in half, seeds removed
  • 1/2 cup cacao powder
  • 15 pitted Deglet dates (approximately 3/4 cup)
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon sunflower butter (or other nut butter)


  1. Preheat oven to 400°F.
  2. Place acorn squash halves cut side down on a baking sheet lined with parchment paper. Cook for 30 minutes, or until soft. Once cooked, remove from oven and let cool.
  3. While squash is cooking, add all crust ingredients to food processor and process until fully combined. It will be slightly crumbly.
  4. Press evenly into a 9 inch pie pan lined with parchment paper.
  5. Spoon acorn squash flesh into food processor. Add all remaining filling ingredients. Process until smooth, stopping to scrape down sides as needed.
  6. Pour filling into prepared pie crust. Refrigerate for at least 8 hours, preferably overnight as this allows filling to firm.
  7. To serve, remove from pie pan by lifting parchment paper corners, slice and enjoy!

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